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Winter Sponge Cake

Name: Winter Sponge Cake
Yield: 10 servings
Ingredients: 4 eggs; 2 cups sugar; 2 cups flour; 2 teaspoons baking powder; 1 cup boiling water; 1 teaspoon lemon or vanilla flavoring; a pinch of salt

From San Rafael cook book, 1906, 1906

Serves 10

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

295Calories

6 gProtein

64 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories295 kcal

Protein5.6 g

Carbohydrates64 g

Fiber0.3 g

Sugars40 g

Total Fat2.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium177 mg

Potassium70 mg

Calcium84 mg

Iron3.5 mg

Magnesium11 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate56 mcg

Choline59 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 70. The excerpt below is the record exactly as published.

WINTER SPONGE CAKE— Mrs. J. M. Dollar. 4 eggs, 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, 1 cup- boiling water, 1 teaspoon lemon or vanilla flavoring; a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.